Vegetable Soup
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h.
Ready in
Ingredients
for
6
- Ingredients
- 120 grams Kale (1 small bunch- flat or tuscan kale)
- 1 small Savoy cabbage
- 2 Zucchini
- 2 potatoes
- 1 carrot
- 2 stalks Celery
- 1 white onion
- 2 garlic cloves
- 125 milliliters olive oil
- 8 slices Tuscan white bread
- salt
- freshly ground peppers
- 300 grams Beans (soaked overnight)
- 1 onion (diced for garnish)
Preparation steps
1.
Rinse the cabbage, shake dry and cut into strips. Rinse the zucchini, halve lengthwise and cut into thick slices. Peel and coarsely chop the potatoes. Peel and coarsely chop the carrot. Rinse the celery and cut into 2 cm pieces. Peel and chop the onion and garlic. Heat the oil in a pan and saute the onion and garlic. Set aside.
2.
Cook the beans in a large pot in plenty of water for 45 minutes. Add the remaining vegetables. Toast 4 slices of the white bread and cut into small pieces. Add the toast and onion-garlic mixture to the soup. Season with salt and pepper. Simmer over low heat for 1.5-2 hours. Sprinkle with onions. Serve with the remaining toasted bread.
